Best 17 Almond Filling Recipes

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Almond filling is a versatile and delicious ingredient that can be used in a variety of baked goods, from pies and tarts to cookies and cakes. It is made from a combination of almonds, sugar, and butter, and can be flavored with a variety of spices and extracts. Whether you are a seasoned baker or a novice cook, there is an almond filling recipe out there that is perfect for your needs. With its rich, nutty flavor and smooth texture, almond filling is sure to be a hit with your family and friends.

Let's cook with our recipes!

ALMOND FILLING



Almond Filling image

An Amaretto flavored custard filling goes wonderfully well with chocolate cakes.

Provided by Carol

Categories     Desserts     Fillings

Time 25m

Yield 10

Number Of Ingredients 6

¼ cup white sugar
5 teaspoons cornstarch
¼ teaspoon salt
1 cup milk
2 eggs
2 tablespoons amaretto liqueur

Steps:

  • Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 8.9 g, Cholesterol 39.2 mg, Fat 1.5 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 82.5 mg, Sugar 7.6 g

BEST CLASSIC WHITE LAYER CAKE WITH RASPBERRY-ALMOND FILLING



Best Classic White Layer Cake With Raspberry-Almond Filling image

A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

Provided by blucoat

Categories     Dessert

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
2 1/4 cups cake flour, plus more for dusting the pans (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites, at room temperature (3/4 cup)
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool (1 1/2 sticks)
16 tablespoons unsalted butter, softened but still cool (2 sticks)
4 cups confectioners' sugar (1 pound)
1 tablespoon vanilla extract
1 tablespoon whole milk
1 pinch table salt
1/2 cup blanched slivered almond, toasted and chopped coarse (2 1/2 ounces)
1/3 cup raspberry jam (seedless) or 1/3 cup lemon curd

Steps:

  • For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
  • Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  • Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  • Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  • Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
  • For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating, or frosting will be too soft to pipe.
  • For the Filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake at the base and the top. Cut the cake into slices and serve.

HOW TO MAKE ALMOND FILLING



How to Make Almond Filling image

There are differences between, Almond Paste, Almond Filling and Mazipan. I get sick of running out of things when I am in the middle of something or going to the store and the store doesn't have the item. This is where I got the recipe for this. http://www.food.com/recipe/danish-almond-filling-54148

Provided by Bonnie Beck

Categories     Other Sauces

Time 30m

Number Of Ingredients 1

almonds

Steps:

  • 1. Once you've blanched the almonds they will need to be dried. I place them on a cookie sheet lined with parchment paper and place them in an oven with just the heat of the pilot light. If you have an electric oven, heat oven on low and then turn off the oven, then place the almonds on the try in. Leave the door open. Leave them, but turn them over to dry all sides. Ingredients 1 cup blanched almonds 1/2 cup powdered sugar (sifted) 2 tablespoons organic or European unsalted butter, room temperature 1/2 teaspoon almond extract or almond oil 1 large egg whites, lightly beaten Directions Put almonds, sugar and butter into food processor. Process until almonds are finely ground, scraping bowl as necessary. Add almond extract and 2 Tbl of the beaten egg white. Process until mixed. Store in airtight container in the refrigerator until needed (up to 1 week). Bring to room temperature before using.

ALMOND TORTE WITH RASPBERRY FILLING



Almond Torte with Raspberry Filling image

This torte is a light-but-elegant cake filled with good-quality seedless raspberry jam.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

10 tablespoons unsalted butter, melted, room temperature, plus more for pans
1 1/2 cups unblanched, whole almonds
1 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/4 cup orange-flavored liqueur
1 cup seedless raspberry jam
1/3 cup confectioners' sugar, for sprinkling
Marzipan holly leaf and berries, for decoration (optional)
Vegetable oil cooking spray

Steps:

  • Heat oven to 375 degrees. Butter two 8-inch round cake pans. Line with parchment; butter parchment. In a food processor, process almonds and sugar to a powder. Sift together cornstarch, flour, baking powder, and salt.
  • In an electric mixer, beat 2 eggs with almond-sugar mixture on low speed until blended, about 1 minute. Add remaining eggs, one at a time, beating on high speed for 3 to 4 minutes and scraping down sides of bowl after each egg. Beat in liqueur.
  • Sprinkle cornstarch mixture over egg mixture; fold in. Fold in melted butter. Pour batter into prepared pans. Bake 15 minutes, rotate pans between oven shelves, and bake until cake tester inserted in the center of a cake comes out clean, 15 to 17 more minutes. Line two wire racks with parchment; spray paper with cooking spray. Turn cakes out of pans to cool on parchment-lined cooling racks for 45 minutes.
  • In a small saucepan, warm jam over low heat, stirring occasionally. Spread warm jam on one cake layer; top with second layer, and dust with confectioners' sugar. Decorate with marzipan if desired.

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING



Chocolate Cake with Caramel-Coconut-Almond Filling image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Thanksgiving     Kid-Friendly     Coconut     Almond     Fall     Birthday     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 26

Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
2 1/4 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
Filling
1 cup sugar
1/4 cup water
1 cup whipping cream
1 cup sweetened flaked coconut (about 2 1/2 ounces), toasted
1 cup thinly sliced almonds (about 4 ounces), toasted
Frosting
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
2 cups powdered sugar, sifted
1/2 cup sour cream
2 cups sliced almonds (about 8 ounces), toasted

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
  • Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
  • Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
  • For filling:
  • Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
  • For Frosting:
  • Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
  • Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

ALMOND CUSTARD FILLING



Almond Custard Filling image

This is the filling and topping for Poppy Seed Cake.

Provided by Brenda Benzar Butler

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 6

½ cup nonfat dry milk powder
2 tablespoons cornstarch
¾ cup white sugar
1 ½ cups water
4 egg yolks, beaten
1 teaspoon almond extract

Steps:

  • Mix nonfat dry milk, cornstarch, and sugar together in a medium sized saucepan. Stir in a mixture of water and egg yolks gradually, until smooth. Cook and stir over medium heat until thick and smooth. Continue to cook while stirring over low heat for one minute longer. Remove from heat and stir in almond extract. Allow custard to cool before using.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 16.5 g, Cholesterol 69.3 mg, Fat 1.5 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 29.5 mg, Sugar 15.1 g

CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING



CLASSIC WHITE LAYER CAKE WITH BUTTER FROSTING AND RASPBERRY ALMOND FILLING image

Categories     Cake     Berry

Yield 1 - 9" cake

Number Of Ingredients 20

Cake-
2 1/4 cups flour, plus more for dusting the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons almond extract (or slightly less to taste)
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter, softened but still cool
Frosting -
16 tablespoons unsalted butter, softened but still cool
4 cups confectioner's sugar
1 tablespoon vanilla extract
1 tablespoon whole milk
pinch table salt
extra sliced almonds for garnish
Filling -
1/2 cup blanched slivered almonds, toasted and coarsely chopped
1/3 cup seedless raspberry jam

Steps:

  • 1. Set oven rack in middle position and pre-heat to 350. 2. Spray 2 9-inch cake pans with non-stick spray, place parchment rounds on bottom of pans, spray parchment rounds, and dust whole pans with flour, tapping out excess (I used non-stick spray with flour) 3. Pour milk, egg whites, and extracts in 2-cup measure, mix with fork until blended 4. Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, continue beating at slow speed until mixture resembles moist crumbs. 5. Add all but 1/2 Cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 Cup of milk mixture and beat 30 seconds more. Scrape down sides and beat another 20 seconds on medium. 6. Divide batter evenly between 2 pans, making sure batter is spread to sides and top is smooth. Arrange pans at least 3 inches apart and bake until toothpick inserted in center comes out clean, about 23-25 minutes 7. Let the cakes rest 3 minutes, loosen cake from sides of pan if necessary and invert onto wire racks. Reinvert and let cool completely, about 1 1/2 hour. 8. For the Frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium-high, beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1 1/2 minutes. Avoid overbeating 9. For the Filling: Combine 1/2 cup of frosting with the toasted chopped almonds and spread over the first layer. Carefully spread the jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. If enough frosting left over, pipe around perimeter of cake at base and top. 10. Coat sides of cake with toasted sliced almonds and top cake with fresh raspberries.

ALMOND CREAM FILLING



Almond Cream Filling image

Make these for our Praline Napoleons.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 6 napoleons

Number Of Ingredients 9

2 1/2 cups half-and-half
2 tablespoons almond paste
1 cup sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons cornstarch
4 large egg yolks
1/8 teaspoon almond extract
2 tablespoons unsalted butter, softened, cut into small pieces
1 cup heavy cream

Steps:

  • Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
  • Prepare an ice-water bath; set aside. Whisk egg yolks, extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.
  • Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.
  • Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.

CARROT TART WITH RICOTTA AND ALMOND FILLING



Carrot Tart with Ricotta and Almond Filling image

Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer, while a zesty carrot top salad provides a nice pop of color and flavor.

Provided by Anna Stockwell

Categories     Fall     Carrot     Tart     Appetizer     Hors D'Oeuvre     Ricotta     Almond     Phyllo/Puff Pastry Dough

Yield Serves 6-8

Number Of Ingredients 17

1 1/2 cups sliced almonds (about 5 1/2 ounces)
2 pounds rainbow or orange carrots, peeled, cut into 3 1/2x1/4-1/2" sticks; plus 1 cup coarsely chopped tops
1 teaspoon finely grated orange zest
1/2 cup fresh orange juice
1/2 cup (1 stick) unsalted butter, divided
2 tablespoons sugar, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons red wine vinegar, divided
1/2 teaspoon ground allspice, divided
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
2 large eggs
1 1/4 cups whole-milk ricotta
2 tablespoons thyme leaves
1 (14-17-ounce) package frozen puff pastry, preferably all-butter, thawed
All-purpose flour (for dusting)
1 tablespoon olive oil
1 small shallot, thinly sliced

Steps:

  • Preheat oven to 400°F. Spread almonds on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool.
  • Meanwhile, cook carrots, orange juice, 4 Tbsp. butter, 1 Tbsp. sugar, 1 tsp. salt, 1 tsp. vinegar, 1/4 tsp. allspice, and 1 1/2 cups water in a large skillet over medium-high heat, stirring occasionally, until crisp-tender, 10-12 minutes. Using a slotted spoon, transfer carrots to a plate, reserving liquid in skillet, and let cool.
  • Transfer 1/4 cup almonds to a small bowl; set aside. Process 1 tsp. salt, 1/4 tsp. pepper, and remaining almonds, 1 Tbsp. sugar and 1/4 tsp. allspice in a food processor until finely chopped. Add eggs, ricotta, thyme, orange zest, and remaining 4 Tbsp. butter and process until smooth.
  • Gently roll pastry to an 18x13" rectangle on a lightly floured sheet of parchment. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts within that border).
  • Spread egg mixture evenly within border of pastry, then arrange carrots over in a geometric pattern. To create a chevron (zigzag) pattern, form 6 carrots into 3 even "V" shapes so points are touching the long border of the crust. Fill with additional rows of "V" shapes, cutting carrots to fit as needed.
  • Bake tart until filling is puffed and golden brown, about 25 minutes. Transfer to a cutting board and let cool slightly.
  • Meanwhile, heat reserved carrot-cooking liquid in skillet over high; cook, stirring, until reduced to a thick syrup, about 10 minutes. Brush top of tart with syrup while still warm. Cut into 12-16 pieces.
  • Whisk oil and remaining 1 tsp. vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Add shallot, carrot tops, and reserved almonds and toss to combine. Arrange over tart to serve.

SWEDISH BAKED APPLES WITH ALMOND PASTE FILLING



Swedish Baked Apples With Almond Paste Filling image

This comes from the "Earthy Family" website (it's amazing what a word search will find you!), but I've changed it to use store bought almond paste. Serve with whipped cream or custard. Posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 4

6 baking apples
8 ounces store bought almond paste
2 tablespoons melted butter
1/2 cup dried breadcrumbs

Steps:

  • Preheat the oven to 350 F / 180 C /gas mark 4.
  • Peel the apples and carefully core them almost to the bottom.
  • Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
  • Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
  • Bake for 40-50 minutes, or until apples are soft.

Nutrition Facts : Calories 324.8, Fat 15.7, SaturatedFat 3.6, Cholesterol 10.2, Sodium 98.1, Carbohydrate 44.7, Fiber 5.6, Sugar 29.4, Protein 5.2

SPECULAAS TART WITH ALMOND FILLING



Speculaas Tart with Almond Filling image

Categories     Nut     Dessert     Bake     Christmas     Almond     Spice     Winter     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 16 servings

Number Of Ingredients 21

Dough
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg
Filling
1 1/2 cups blanched slivered almonds (about 6 ounces)
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Powdered sugar
Apricot preserves

Steps:

  • For dough:
  • Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until blended. Beat in egg. Add flour mixture and beat until moist clumps form. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.)
  • For filling:
  • Blend first 8 ingredients in processor until nuts are finely chopped. Transfer to small bowl. Cover; chill at least 2 hours and up to 2 days.
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together. Spread filling in dough. Trim dough on sides to 1/2 inch above level of filling. Fold dough in over filling.
  • Roll out second dough disk on lightly floured surface to 12- to 13-inch round. Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. Reserve dough scraps for cookies. Place chilled dough round on tart; press to adhere and seal edges.
  • Bake tart until crust is brown, about 50 minutes. Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
  • Line 2 baking sheets with parchment paper. Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness. Using 2-inch gingerbread-man cutter, cut out cookies. Transfer cutouts to prepared sheets. Repeat, using all of dough.
  • Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.)
  • Sift powdered sugar over top of tart. Place small dab of preserves on back of 1 cookie; place at top edge of tart. Repeat with more cookies, forming border around tart. Transfer tart to platter. Let stand at room temperature at least 1 hour.

CANNOLI WITH TANGERINE-ALMOND FILLING



Cannoli with Tangerine-Almond Filling image

Provided by Bobby Flay

Time 2h15m

Yield 30

Number Of Ingredients 18

2 cups flour, plus more for dusting
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons very cold lard
3/4 cup marsala
Vegetable oil, for deep frying
Nonstick spray
1 egg white, lightly beaten
1/2 cup heavy cream
2 tangerines, zested
1 cup sugar
1/2 cup fresh tangerine juice
1 1/2 pounds fresh sheep's milk ricotta, drained in colander lined with cheesecloth for at least 4 hours
1 pound cream cheese, room temperature
Confectioners' sugar, to sweeten and for garnish
Sliced almonds, toasted, for garnish
Bittersweet chocolate, finely chopped, for garnish

Steps:

  • For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let stand at room temperature 1 hour.
  • Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch.
  • Line a baking sheet with plastic wrap. Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter. Transfer the rounds to a baking sheet and keep covered with more plastic wrap. Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes. Roll out the scraps and cut in the same manner.
  • Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray.
  • Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic).
  • Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.) Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner.
  • For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat.
  • Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth. Transfer to a bowl and let cool and thicken slightly.
  • Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce.
  • Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar.

ALMOND CAKE WITH MERINGUE AND WHIPPED CREAM FILLING



Almond Cake With Meringue and Whipped Cream Filling image

Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!

Provided by Elly in Canada

Categories     Dessert

Time 1h5m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 12

1 (510 g) packaged vanilla cake mix or 1 (510 g) white cake mix
1/2 cup toasted ground almonds
4 eggs, separate yolks and reserve whites
1/3 cup vegetable oil
1 1/4 cups milk
1 cup sugar
1 cup sliced almonds
2 cups whipping cream
1/2 cup sugar
1 tablespoon pure vanilla extract
3 ounces semisweet chocolate
2 tablespoons butter

Steps:

  • Grease and flour three 9" round cake pans.
  • Preheat oven to 350 degrees.
  • Cake:.
  • Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
  • Divide batter between the three prepared pans. Set aside.
  • In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
  • Gently fold in sliced almonds.
  • Spread mixture evenly over the cake batter in pans.
  • Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
  • Cool 20 minutes, remove from pans.
  • Cool completely before you put the filling between the layers.
  • Filling and decoration:.
  • Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
  • Melt chocolate over low heat and stir in butter.
  • Drizzle cake with chocolate mixture.
  • Chill before serving.
  • Enjoy!

Nutrition Facts : Calories 951.4, Fat 59.6, SaturatedFat 23.6, Cholesterol 201.5, Sodium 518.5, Carbohydrate 97.7, Fiber 4.5, Sugar 66.5, Protein 13.5

SPECULAAS TART WITH ALMOND FILLING



Speculaas Tart With Almond Filling image

This recipe looks spectacular! Use a two-inch gingerbread-man cutter to make the cookies for the topping. Taken from Epicurious.com and posted for ZWT.

Provided by alligirl

Categories     Tarts

Time 1h30m

Yield 1 tart, 12-16 serving(s)

Number Of Ingredients 19

2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg
1 1/2 cups blanched slivered almonds (about 6 ounces)
3/4 cup sugar
1/4 cup unsalted butter, room temperature
1 large egg
2 teaspoons grated lemon peel
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 teaspoon almond extract
powdered sugar
apricot preserves

Steps:

  • For filling:.
  • Blend first 8 ingredients in processor until nuts are finely chopped.
  • Transfer to small bowl.
  • Cover; chill at least 2 hours and up to 2 days.
  • For dough:.
  • Sift first 6 ingredients into medium bowl.
  • Using electric mixer, beat butter and sugar in large bowl until blended; beat in egg.
  • Add flour mixture and beat until moist clumps form.
  • Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten dough into disks; wrap and chill at least 2 hours. (Can be made 2 days ahead; keep chilled. Soften slightly before rolling.).
  • Preheat oven to 325°F
  • Butter 9-inch-diameter springform pan.
  • Roll out larger dough piece on lightly floured surface to 13-inch round. Transfer to pan and press gently over bottom and up sides, pressing any tears together.
  • Spread filling in dough.
  • Trim dough on sides to 1/2 inch above level of filling.
  • Fold dough in over filling.
  • Roll out second dough disk on lightly floured surface to 12- to 13-inch round.
  • Using bottom of cake pan as aid, cut out 9-inch-diameter round of dough. Slide dough round onto plate and freeze 5 minutes to firm. (Reserve dough scraps for cookies.)
  • Place chilled dough round on tart; press to adhere and seal edges.
  • Bake tart until crust is brown, about 50 minutes.
  • Remove sides of springform pan; cool tart completely on pan bottom. Maintain oven temperature.
  • Line 2 baking sheets with parchment paper.
  • Roll out dough scraps on lightly floured surface to scant 1/4-inch thickness.
  • Using 2-inch gingerbread-man cutter, cut out cookies.
  • Transfer cutouts to prepared sheets. Repeat, using all of dough.
  • Bake cookies until golden, about 8 minutes. Cool cookies on sheets. (Tart and cookies can be made ahead; cover and store at room temperature 1 day or refrigerate up to 3 days.).
  • Sift powdered sugar over top of tart.
  • Place small dab of preserves on back of 1 cookie; place at top edge of tart; repeat with more cookies, forming border around tart.
  • Transfer tart to platter.
  • Let stand at room temperature at least 1 hour.

WHITE ALMOND CAKE W/ RASPBERRY FILLING



White Almond Cake w/ Raspberry Filling image

HERE IT IS!! The recipe you've all been asking for. I finally posted it. This is the same photo containing the recipe to "The absolute best buttercream...ever!"

Provided by Whitney Froehlich

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 16

WHITE ALMOND CAKE
1 box white or vanilla cake mix (i used a white mix)
1 c sugar
1 c plus 2 tbsp. cake flour (do not use all-purpose)
1/8 tsp salt
1 1/3 c water
3 eggs
1/2 c melted butter
1 c sour cream
1 tsp vanilla or almond extract (this is opt. i used a tsp. of each.)
RASPBERRY FILLING
12 oz frozen unsweetened rasperries, thawed
1/2 c sugar
1 tsp lemon juice
2 Tbsp (heaping tbsp.) cornstarch
2 Tbsp raspberry liqueur (this is opt. but packs huge flavor to the filling. i used razzmatazz)

Steps:

  • 1. For the cake: In a large bowl, using a hand held mixer or a kitchen aide, combine the water, eggs, melted butter, sour cream and the extract(s)(if you're using). Mix well.
  • 2. Add the salt, sugar, cake flour and cake mix. Mix well on medium speed working out most of the lumps for about 2 mins. (It's not necessary to work out all the lumps)
  • 3. Pour into prepared pans and bake at 325 degrees for approximately 35mins.
  • 4. For the Raspberry filling: Thaw raspberries and strain the juice from the berries. Add enough water to the juice to get 3/4 cup of juice.
  • 5. In a small saucepan, combine raspberry juice/water, sugar, lemon juice and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside and allow to cool.
  • 6. Using a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3-1/2 cup of pulp. ***You can skip this step and use the whole berries. But some people may not enjoy picking seeds out of their teeth.
  • 7. After the mixture in the saucepan has cooled to about room temp., add the raspberry pulp and the 2 tbsp. of raspberry liqueur (if you're using). Mix well and refrigerate 2-3 hours. *Keeps in the fridge for at least a week.

HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING



HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING image

Categories     Bread     Breakfast     Bake     Christmas

Yield 12 servings

Number Of Ingredients 23

1 packet active dry yeast
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon ground cardamom
2 large eggs
2 teaspoons grated lemon peel
3 1/2 cups unbleached all-purpose flour
For the Cranberry-Almond Filling:
6 tablespoons butter, softened to room temperature
1/3 cup all-purpose flour
3/4 cup finely chopped blanched almonds
3 tablespoons sugar
3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur
1 teaspoon freshly grated lemon peel
1 teaspoon almond extract
For the Sugar Glaze:
1 tablespoon lemon juice
1/4 teaspoon cardamom powder
1 tablespoons plus 3/4 teaspoons water
1 cup powdered sugar

Steps:

  • In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Beat in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. You might not use all the flour. Dump dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare Cranberry-Almond Filling. Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine drained fruit with remaining Filling ingredients. Cover and refrigerate. When dough has risen and doubled in size, punch down and turn out onto a lightly floured board, kneading just enough to release air bubbles. Roll into a 9- by 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting along a long side, tightly roll up dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. Transfer to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let rise, uncovered, in a warm place until puffy, about 45 minutes. Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together powdered sugar, water, lemon juice and cardamom until smooth. When wreath is done, transfer to a cooling rack with wide spatulas, and a helper if possible. Cool for a few minutes then drizzle glaze over warm wreath. Serve sliced with extra butter if you're feeling decadent.

ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM



ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM image

Categories     Chocolate

Number Of Ingredients 20

1/2 cup unsalted butter
1/4 cup shortening
4 large eggs
2 cups superfine sugar
2 3/4 cups cake flour
3/4 cup almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm milk
Fig Filling:
10 ripened black figs
3/4 cup sugar
1/2 cup honey
3 tablespoons cornstarch
1 teaspoon vanilla extract
Maple Buttercream:
1/2 cup unsalted butter
7 cups powdered sugar, divided
3/4 cup non-dairy whipping cream
1 tablespoon maple extract

Steps:

  • Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool. Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Fig Filling: Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. Buttercream: In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup

Tips:

  • Choose the right almonds: Use blanched almond flour or finely ground almonds for a smooth filling. Avoid using almond meal, as it can make the filling gritty.
  • Toast the almonds: Toasting the almonds before grinding them enhances their flavor and aroma. Spread the almonds on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally. Let them cool completely before grinding.
  • Use unsalted butter: Unsalted butter allows you to control the amount of salt in the filling. If using salted butter, reduce the amount of added salt accordingly.
  • Don't overmix the filling: Overmixing can make the filling tough. Mix the ingredients just until they are combined.
  • Chill the filling before using: Chilling the filling makes it easier to handle and spread. Place the filling in the refrigerator for at least 30 minutes before using.
  • Use the filling in a variety of ways: Almond filling can be used in pastries, cakes, cookies, and even savory dishes. Get creative and experiment with different ways to use it!

Conclusion:

Almond filling is a versatile and delicious ingredient that can be used in a variety of desserts and savory dishes. By following these tips, you can make sure your almond filling turns out perfect every time. So next time you're looking for a special filling for your baked goods, give almond filling a try!

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